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Best Easy Pineapple Upside-Down Cake Recipe

Name: Best Easy Pineapple Upside-Down Cake Recipe
Total time: 60 min
Yield: 110 g
Ingredients: pineapple rings (canned, drained) 7 slices; maraschino cherries 7 pieces; all-purpose flour 1.25 cups; granulated sugar 1 cup; eggs 2 pieces; baking powder 1.5 tsp; whole milk 0.5 cup; unsalted butter (softened) 0.25 cup; packed light brown sugar 0.5 cup; unsalted butter (for topping) 0.25 cup; vanilla extract 1 tsp; salt 0.25 tsp

Caramelized pineapple upside-down cake with maraschino cherries is a retro family dessert showstopper. This stunning, single-layer cake features a beautiful fruit topping that's baked right in.

Cook 60 min Difficulty NORMAL 260 kcal

#dessert #fruit cake #retro recipes

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Ingredients

Main ingredients

pineapple rings (canned, drained) 7 slices
maraschino cherries 7 pieces
all-purpose flour 1.25 cups
granulated sugar 1 cup
eggs 2 pieces
baking powder 1.5 tsp
whole milk 0.5 cup
unsalted butter (softened) 0.25 cup

Seasonings/Sauce

packed light brown sugar 0.5 cup
unsalted butter (for topping) 0.25 cup
vanilla extract 1 tsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 41 g 63%

Protein 3 g 5%

Fat 10 g 32%

Serving size 110g

Cooking steps

1

Preheat oven to 350°F (175°C). Melt 1/4 cup butter and pour into a 9-inch round cake pan, tipping to coat the bottom evenly.
2

Sprinkle 1/2 cup packed brown sugar over the melted butter, spreading evenly. Arrange pineapple rings decoratively in the sugar layer and place a cherry in the center of each ring.
3

In a medium bowl, whisk together flour, baking powder, and salt for even leavening. In a separate large bowl, cream 1/4 cup softened butter with 1 cup sugar until fluffy. Beat in eggs one at a time, mixing thoroughly after each.
4

Blend in vanilla extract. Alternate adding the flour mixture and milk to the creamed mixture, starting and ending with flour. Mix until just combined—do not over-mix.
5

Spoon the batter gently over the fruit layer and spread evenly to edges with a spatula. Bake at the center rack for 40–45 minutes, until a tester inserted into the center of the cake comes out clean and the edges are golden.
6

Remove from oven and let the cake rest in the pan for exactly 5 minutes—no longer, to prevent sticking. Loosen edges with a knife then confidently invert onto a serving platter while the topping is still hot for a glossy finish.

Personalized Q&A

Q. What's the key ingredient in this Pineapple Upside-Down Cake recipe?

The key ingredient is pineapple rings, which provide the iconic topping and signature sweet-tart flavor. Paired with brown sugar and cherries, the pineapple caramelizes to create the classic cake style.

Q. What cooking technique ensures the fruit topping stays glossy and doesn't stick?

The most important step is letting the baked cake rest for exactly 5 minutes before inverting. This timing keeps the caramel soft enough to release cleanly, preventing the fruit from sticking to the pan.

Q. How do I keep the cake texture fluffy and not dense?

To maintain a light cake, combine the wet and dry ingredients gently and only until just mixed. Over-mixing the batter can develop excess gluten, resulting in a dense texture. Also, creaming the butter and sugar well adds air for fluffiness.

Q. What are the nutrition facts per serving, and is this cake low in fat or carbs?

Each 110g serving contains about 260 kcal, 41g carbohydrate (63% of calories), 3g protein (5%), and 10g fat (32%). This cake is not considered low in fat or carbs but is a classic dessert enjoyed in moderation.

Best Easy Pineapple Upside-Down Cake Recipe

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